While most lemon tart recipes feature butter in both the crust and the filling, in this recipe we use extra-virgin olive oil to take some of the fuss out of your prep work. Simply mix flour, sugar and salt with the oil and a little water until a soft dough forms; crumble it into the…

Come summertime in France, the eastern region of Alsace and its Vosges mountains burst with “blue gold.” Such is the nickname given to the local wild blueberries—myrtilles and brimbelles—which are beloved in the region and feature heavily in its cuisine. Visit Alsace this time of year, and you’re sure to find an Alsatian blueberry tart…

Can you resist a blender tart? I know I can’t. This is the easiest to make and most delicious apple tart. It’s better served chilled, so make it in the morning or even the day before to let the flavors develop and settle. Serve it with a drizzle of heavy cream, orange-scented whipped cream, or…

Three ingredients—chocolate, eggs, and butter—meld together to create a smooth, rich, and chocolatey tart that will have your guests fainting in their chairs. It’s so simple and clever, and even more importantly for some, it contains no flour or added sugar beyond what’s in the chocolate. Dark chocolate is a must, and do splurge on…

There are recipes where taking a few shortcuts or starting with store-bought components is just fine. And then there are recipes where the very best version takes some extra time and effort, but the payoff makes it worth it. Friends, this classic lemon tart is definitely the latter type of recipe. It calls for a…

With the advent of frozen all-butter puff pastry available for the home cook, we can make many inventive dishes that are Seriously Simple. I’ve made my share of desserts with commercial puff pastry, but this is my first attempt at a first course or appetizer. I wanted to prepare a simple summer tart that was…

Summer’s sultry heat invites fresh, simple meals with garden vegetables that require limited effort to prepare. This tomato tart is a light and easy dinner for a warm night that takes advantage of the season’s kaleidoscope of cherry tomatoes falling in our gardens and showcased in our markets. Its presentation is as unpretentious as could…

This recipe from Bow Hill Blueberries incorporates blueberries in both the filling and the crust. If you’re short on time, feel free to get a store-bought pre-baked pie crust or frozen pie dough to blind bake. Makes one 11-inch pie or tart For the Pie Crust 1 1/2 cups all-purpose flour 2 teaspoons Organic Heirloom Blueberry…

It’s summer, and I’m greedy. The stone fruit is impossible to resist right now. The farmers markets are teeming with peaches, nectarines, and plums. I oblige and bring home bags stuffed to the brim, only to return for more the next day. It really isn’t a challenge to slurp through the juicy bounty, but when…

Most lemon tart recipes feature butter in both the crust and the filling, but here we use extra-virgin olive oil instead. It makes the crust a snap: Just mix the flour, sugar, and salt with the oil and a little water until a soft dough forms; crumble it into the tart pan; press it into…